Tomato Beef and Mushroom Stew Courtesy Of: Campbell's Foodservice Tomato Beef and Mushroom Stew Vegetable oil cooking spray 2.4 kg or 4.8 lbs Boneless beef sirloin grilling steak, cut into 1/2 1.36 L or 48 oz Campbell's Condensed Tomato Soup (25% less salt) 1.36 L or 48 oz Campbell's Beef Broth 75 mL or 1/3 cups Worcestershire sauce 1.25 L or 5 cups Celery, sliced and onions, chopped, each 625 mL or 2 1/2 cups Carrots, sliced 1.75 mL or 7 cups Mushrooms 625 mL or 2 1/2 cups Parsnip, diced 5 Medium potatoes, diced Fresh cracked pepper, to taste Salt, to taste 1. Heat large non-stick stockpot, lightly coated with cooking spray over medium-high heat and cook beef cubes until browned on all sides, stirring often.
2. Stir in soup, broth, Worcestershire sauce and vegetables. Heat to a boil and then reduce heat to low.
3. Simmer, covered, until beef and vegetables are tender- about 30 minutes, stirring occasionally.